Microbial growth and rancidity are the primary causes of quality deterioration in dairy products. The type of breakdown depends on the characteristics of the product and many of these dairy products require gentle handling and rapid processing. Preservation prior to the onset of deterioration will ensure quality and desired shelf life can be maintained.
Modified Atmosphere Packaging (MAP)
BOC can help you identify the ideal Modified Atmosphere Packaging (MAP) solution to help extend the shelf life of any particular dairy products. Cultured products such as cottage cheese and yogurt are now packaged in modified atmospheres, to meet market demand for longer shelf lives using CO2. Cream and dairy products containing cream rapidly turn sour in oxygen or air atmospheres. By replacing oxygen with nitrogen, however, we can prevent rancidity and the growth of aerobic bacteria.
Our BOC specialists can recommend the most suitable gas, equipment and safety products for your process, site and employees in the dairy packing industry.
Recommended gas mixtures for dairy products
| Product | Gas mixture | Gas/product volume | Typical shelf life (Air) | Typical shelf life (MAP) | Storage temp. |
| Hard cheese | 80-100% CO2 + 0-20% N2 |
50-100ml/ 100g cheese |
2-3 weeks | 4-10 weeks | 4-6 °C |
| Hard chees (sliced, grated) | 40% CO2 + 60% N2 |
50-100ml/ 100g cheese |
2-3 weeks | 7 weeks | 4-6 °C |
| Soft cheese | 20-60% CO2 + 40-80% N2 |
50-100ml/ 100g cheese |
8 days | 21 days | 4-6 °C |
| Yoghurt | 0-30% CO2 + 70-100% N2 |
10-14 days | 22-25 days | 4-6 °C |
